Tiny Tuesday: Seashells

These tiny shells are a souvenir from an overnight stay in a tiny whitewashed stone cottage on a tiny island off the coast of West Cork - Hare/Heir Island.  I was there in May 2006 on a 2-day cookery course run by former Paris Ritz chef John Desmond.  Among other things, we learnt how to joint a duck, make pâté, bread, pizza base, fresh handmade pasta, soup, soufflés and ice-cream.  On a long afternoon walk around the island with John's wife Ellmary Fenton to explore the local flora and fauna, I collected these miniature shells from shallow water inlets.  We also harvested a type of sea-cabbage to prepare and serve with the dinner we cooked in our evening session.  It was a really enjoyable stay on the island, which was a magical place - so tranquil and relaxing.  And my lemon soufflé rose perfectly!  The secret?  After brushing inside the ramekin with butter (upward strokes), put the dish in the fridge to go cold before applying a second layer of butter to it.  This helps the soufflé to rise unhindered when it's baked.